Summary

Ingredients

• 80 g tomato (s), dried in oil, chopped
• 50 g parmesan, rated
• 2 clove (s) garlic, chopped
• 0.5 ½ chilli pepper (s), chopped
• 1 teaspoon balsamic vinegar
• 2 tablespoon almond (s), ground
• 10 tablespoon olive oil and tomato oil, mixed
• Salt and pepper, to taste
• 250 g pasta
• Parmesan

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Instructions

1. Put all ingredients in a tall blender jar and puree until creamy with the hand blender.
2. Cook the pasta until al dente and mix it with the pesto while hot.
3. Serve and sprinkle with freshly grated parmesan.
4. Tastes great with spaghetti and ribbon noodles.